Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water.

Add 1 teaspoon salt, then asparagus, to boiling water. Cook uncovered 5 to 6 minutes or until bright green and a knife pierces easily through stalks. With tongs, transfer directly to bowl of ice water. When asparagus is cool, drain well. Roll between paper towels to dry completely. Asparagus can be refrigerated in an airtight container or resealable plastic bag up to overnight.

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